Spring Menus

A selection from some of our menus

Menu One

Langoustine Bisque

Rack of Spring Lamb, Herb Crust, Quince and Mint Jelly

A selection of Irish Artisan Cheese

Black Currant Leaf Pannacotta, Poached Rhubarb and Honeycomb

(All main courses served with a selection of garden vegetables and potatoes)

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Menu Two

Garlic and Thyme soufflés

Lovage Soup

Fillet of Beef, Béarnaise Sauce and Jansson’s Temptation

Chocolate Fondant with Blood Orange Sorbet

(All main courses served with a selection of garden vegetables and potatoes)

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Menu Three

Seared Scallops, Jerusalem Artichoke cream and Cavolo Nero

Roast Shoulder of Lamb with Anchovies and Salsa

A selection of Irish Artisan Cheese

Rhubarb & Angelica Tart with Bay Leaf Ice Cream

(All main courses served with a selection of garden vegetables and potatoes)

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Menu Four

Ham Hock and Parsley Terrine with Sauce Gribiche

Wild Garlic Soup

Pan Fried John Dory, Almond and Caper Butter

Rosehip Bavarois, Rosehip syrup and Rosemary shortbread

(All main courses served with a selection of garden vegetables and potatoes)

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Menu Five

Salmon Cured in Beetroot, Pickled Cucumber, Beetroot and Horseradish Cream

Free Range Saddleback Pork Tenderloin, Sage Jus with Sautéed Apple and Hazelnuts

A selection of Irish Artisan Cheese

Monaghan Honey and Nut Terrine with Poached Damsons

(All main courses served with a selection of garden vegetables and potatoes)